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Home > Recipes > Creamy Broccoli Cheddar Soup

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Creamy Broccoli Cheddar Soup

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Recipe by Sarah Bates of The Chef Next Door
Servings:
6
Prep Time:
10 min
Cook Time:
25 min
Print Recipe

Ingredients

  • 4 tablespoons butter, unsalted
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 large head fresh broccoli, trimmed and roughly chopped
  • 3 tablespoons flour
  • 4 cups low-sodium chicken broth
  • 1 cup cream, heavy
  • 1 cup cheese, freshly grated sharp Cheddar - plus extra for topping
  • Salt and white pepper
  • 1-2 fresh rosemary sprigs, for topping

Nutrition Information

Serving size: 12 ounces
Calories: 310
Carbohydrate: 18g (6%)
Protein: 12g (24%)
Total Fat: 23g (35%)
Saturated Fat: 14g (70%)
Trans Fat: 0g
Cholesterol: 70mg (23%)
Sodium: 220mg (9%)
Dietary Fiber: 3g (12%)
Calcium: 20%

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

In a large Dutch oven or port, melt the butter. Add the celery and onion and stir until tender, about 8 minutes.

Add in the broccoli and cook for about 5 minutes. Sprinkle the flour all over the vegetables and gently mix to incorporate. Carefully pour in the chicken broth and bring to a boil. Reduce to a simmer, cover, and cook until the broccoli is tender, about 20 minutes. Be sure to stir occasionally.

Carefully ladle or pour the vegetables and broth into a blender and process until smooth. Return the soup to the pot and stir in the cream and shredded cheese. Heat the soup until hot, but do not bring to a boil. Add a pinch of salt and white pepper to the pot and mix well. Top with additional shredded cheese, if desired.

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